Fork-tender lamb shanks braised in a richly seasoned red wine sauce with onion, bacon and white beans.

Zinfandel Braised Lamb Shanks

4 lamb shanks, 1 pound each, well trimmed
2 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 cups Zinfindel (red wine)
4 cups chicken broth
1 (14-ounce) can crushed tomatoes

4 strips bacon
1 medium onion, chopped
5 cups cooked or canned small white beans

1. Preheat oven to 350°F (175°C). In heavy frypan, brown lamb shanks on all sides in olive oil. Remove to ovenproof casserole; set aside. onion, carrot, and celery to same frypan and brown. Stir in garlic and rosemary. Cook 2 minutes. Add red wine,chicken broth, and crushed tomatoes. Heat to boiling. Spoon mixture over lamb; cover and bake at 350 degrees F for 2 hours or until 155°F (65°C) at thickest part.
2. Serve: To serve, fry bacon until crisp. Drain; set aside. Remove excess fat and add onion to same pan. Stir in beans; heat through. Stir in crumbled bacon; salt and pepper to taste. Divide and spoon onto platter or individual serving plates. Arrange shanks on top. Skim fat from vegetable mixture and spoon over all. Serve.

Makes 4 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.